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Wednesday, December 5, 2007

Yule Recipes -- Part One -- Desserts

Wednesday, December 5, 2007

One of the best parts about the Yuletide season is the food. I mean there is family and trees and lights, but I love the food the most. So figured I would list some recipes for you all to try.
Some of the most scrumptious foods are found at Yule. From cakes and pies to turkeys and hams the food at Yule dinner can seem endless. And the foods that you cook now, will stick with your children for their whole lifetimes. Make a book of your recipes and pass them on to your children, when they finally grow up and leave your home.
And if you think that you can't cook, well try them anyways. You have to start to learn somewhere.


1 tablespoon active dry yeast
2/3 cup warm milk (110°F / 45°C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350°F (175°C). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Yule Gingerbread
3 cups flour
1/2 cup brown sugar, packed
1/2 cup butter
3 eggs
4 tbs milk
1/2 cup light molasses
2 tbs dark molasses
2 tbs ground ginger
2 tsp ground cinnamon
1/4 tsp salt
2 tsp baking soda

Preheat your oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat. Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean.

Blessed Be!

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